Mini Lemon Drops

Lemon Drops
1 box (18.25 oz) lemon cake mix
1 pkg (3.4 oz) instant vanilla pudding mix
4 large eggs
1 1/4 cups reduced-fat sour cream
1/2 cup milk
Lemon Glaze
1 box (1 lb) confectioners' sugar
2 tsp grated lemon zest
2 Tbsp unsalted butter, melted
1/4 cup each lemon juice and hot water
Sugared Cranberries (optional; recipe follows)

PREPARATION

1. Heat oven to 325ºF. You'll need mini-muffin pans coated with nonstick cooking spray.

2. Lemon Drops: Beat ingredients in large bowl with mixer on medium speed several minutes until blended and smooth. Transfer the batter into two 1-gallon ziptop bags. Seal bags; cut tip off one corner of each bag and pipe batter into prepared muffin cups, filling cups slightly less than 2/3 full.

3. Bake 12 minutes, or until a pick inserted in centers comes out clean. Remove pans to wire rack and cool 2 minutes; invert muffins onto rack (leave muffins inverted) and cool completely. Continue baking batches until all the batter is used up (you'll have about 100 muffins).

4. Lemon Glaze: Place a wire rack over wax paper. Beat ingredients in a medium bowl until smooth. Dip muffins in glaze to coat rounded tops and sides, letting excess glaze drip back into bowl. Place on rack until glaze is set.

5. To serve: Place each Lemon Drop in a decorative mini-muffin liner. Top with a sugared cranberry, if desired.

Storage Tip: Store in airtight containers with wax paper between layers at cool room temperature or in refrigerator up to 1 week, or freeze unglazed up to 3 months.



The original recipe calls for sugared cranberries, but I used fresh raspberries. I thought they complimented the lemon much better. Also, I would make sure your muffin pans are VERY well greased and use less batter than you think you should. I had to serve mine regular side up because the muffin top was so large that I could not invert them without them looking funny.